Executive Chef - Melia Pattaya at Melia Hotels International

Chon Buri, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

03 Feb, 26

Salary

0.0

Posted On

05 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Design, Quality Control, Inventory Management, Cost Monitoring, Standard Operating Procedures, Food Safety, Hygiene Compliance, Staff Recruitment, Training and Development, Teamwork, Communication, Sanitation Practices, Mentoring, Operations Management, Continuous Improvement

Industry

Hospitality

Description

Culinary Leadership Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes. Design and implement innovative menus, seasonal specials, and signature dishes. Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards. Operations & Management Oversee daily kitchen operations, including scheduling, inventory management, and purchasing. Monitor food and labor costs to achieve budgetary goals. Implement and maintain standard operating procedures for food preparation and service. Coordinate with front-of-house management to ensure smooth service and communication. Food Safety & Compliance Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations. Conduct regular inspections of kitchen facilities and equipment. Ensure staff follow proper food handling and sanitation practices. Staff Development Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team. Foster a culture of teamwork, respect, and continuous improvement. Provide ongoing culinary training and professional development opportunities. Culinary Leadership Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes. Design and implement innovative menus, seasonal specials, and signature dishes. Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards. Operations & Management Oversee daily kitchen operations, including scheduling, inventory management, and purchasing. Monitor food and labor costs to achieve budgetary goals. Implement and maintain standard operating procedures for food preparation and service. Coordinate with front-of-house management to ensure smooth service and communication. Food Safety & Compliance Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations. Conduct regular inspections of kitchen facilities and equipment. Ensure staff follow proper food handling and sanitation practices. Staff Development Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team. Foster a culture of teamwork, respect, and continuous improvement. Provide ongoing culinary training and professional development opportunities. Culinary Leadership Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes. Design and implement innovative menus, seasonal specials, and signature dishes. Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards. Operations & Management Oversee daily kitchen operations, including scheduling, inventory management, and purchasing. Monitor food and labor costs to achieve budgetary goals. Implement and maintain standard operating procedures for food preparation and service. Coordinate with front-of-house management to ensure smooth service and communication. Food Safety & Compliance Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations. Conduct regular inspections of kitchen facilities and equipment. Ensure staff follow proper food handling and sanitation practices. Staff Development Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team. Foster a culture of teamwork, respect, and continuous improvement. Provide ongoing culinary training and professional development opportunities.

Responsibilities

The Executive Chef will lead and mentor the kitchen team to ensure high-quality dish preparation and presentation. They will oversee daily kitchen operations, manage costs, and ensure compliance with food safety regulations.